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To make Spinach Artichoke Chicken Bake, you'll need these key items: - 4 boneless, skinless chicken breasts - 1 cup frozen spinach, thawed and drained - 1 cup canned artichoke hearts, drained and roughly chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) These ingredients come together to create a creamy and flavorful dish that is sure to please. You can make this dish even better with some optional add-ins. Consider adding: - Chopped sun-dried tomatoes for a touch of sweetness - Sliced black olives for a salty kick - Cooked and crumbled bacon for added richness - Fresh herbs like basil or thyme for extra flavor These additions can enhance the taste and make the meal more unique. When it comes to spinach, you can choose between fresh and frozen. Frozen spinach is convenient and saves time. It’s already chopped and ready to use. Just remember to thaw and drain it well. Fresh spinach works too. You can sauté it quickly before adding it to the mix. Both options will give you a tasty dish, so pick what suits you best. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step is key for even cooking. While the oven heats, grease a baking dish with olive oil. This helps prevent sticking and adds flavor. In a large bowl, mix the softened cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, and a pinch of salt and pepper. Stir until smooth and creamy. Next, fold in the drained spinach and chopped artichokes. Make sure they blend well with the cheese mix. Now, it's time to prepare the chicken. Place the chicken breasts side by side in the greased baking dish. Sprinkle salt and pepper on both sides of the chicken. This adds taste and helps the chicken cook well. Spread the spinach and artichoke mixture evenly on top of the chicken. Cover the baking dish with aluminum foil to keep moisture in. Bake it in the preheated oven for 25 to 30 minutes. This keeps the chicken juicy. After 25 minutes, take off the foil. Continue to bake for another 10 to 15 minutes. You want the chicken to reach an internal temperature of 165°F (74°C). This ensures it’s safe to eat. Look for a bubbly and golden brown top. Once done, let it cool for a few minutes. Garnish with fresh chopped parsley for a pop of color. To make this dish shine, start with quality chicken. Use fresh, boneless and skinless chicken breasts. This keeps the meat juicy. I recommend thawing the spinach well. Drain it thoroughly to avoid excess moisture. A creamy texture is key, so mix the cheeses well. Blend until smooth for the best results. One common mistake is not seasoning well. Don’t forget to add salt and pepper to the chicken. Another error is overbaking the dish. Keep an eye on the time. Use a meat thermometer to check for doneness. You want an internal temperature of 165°F. Lastly, avoid overloading the dish with too much spinach. Balance is crucial for flavor. To elevate this dish, consider adding a splash of lemon juice for brightness. Fresh herbs like thyme or basil can add depth. For a kick, red pepper flakes work wonders. You can also mix in some grated cheese on top before baking for a golden crust. Don't shy away from experimenting with these additions to find your perfect flavor! Pro Tips Choose Fresh Ingredients: Whenever possible, opt for fresh spinach and artichokes instead of frozen or canned for a more vibrant flavor and texture. Customize Your Cheese: Feel free to experiment with different cheese blends, such as adding creamier goat cheese or tangy feta for a unique twist. Don’t Overcook the Chicken: Ensure the chicken reaches an internal temperature of 165°F (74°C) to keep it juicy and tender; use a meat thermometer for accuracy. Make Ahead and Freeze: Prepare the dish ahead of time and freeze before baking. Simply thaw and bake when you're ready for a quick meal. {{image_2}} You can make this dish meat-free. Simply swap chicken with hearty vegetables. Try using zucchini, eggplant, or mushrooms. These veggies can soak up the creamy sauce. Just ensure to bake them until tender. This way, you keep all the rich flavors. If you want to change the sauce, pick different cheeses. You can use ricotta for a lighter texture. Creamy goat cheese adds a tangy flavor. For a dairy-free option, try cashew cream. Blend soaked cashews with water for smoothness. Each choice will give you a unique taste. For a kick, add some heat! Mix in red pepper flakes or diced jalapeños. You can also use spicy cheese like pepper jack. These spices will spice up the whole dish. Adjust the heat to your taste for the perfect balance. After cooking, let the Spinach Artichoke Chicken Bake cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. Make sure to keep the dish sealed well. This helps prevent it from drying out or taking on other smells. If you want to save some for later, you can freeze it. Cut the chicken bake into portions. Wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag or container. You can freeze it for up to three months. Label the container with the date. This way, you know when you made it. To reheat, take a portion from the fridge or freezer. If frozen, let it thaw overnight in the fridge first. Preheat your oven to 350°F (175°C). Place the chicken bake in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. If it was frozen, it may take a bit longer. Make sure it reaches an internal temperature of 165°F (74°C). Enjoy your tasty meal again! It takes about 25 to 30 minutes to bake chicken breasts at 375°F (190°C). This time helps the chicken cook evenly. After that, remove the foil and bake for an extra 10 to 15 minutes. Look for the chicken to reach an internal temperature of 165°F (74°C). This ensures it is safe to eat. Yes, you can use fresh spinach! Fresh spinach gives a nice texture. If you choose fresh, use about two cups. Wash and chop the fresh spinach before adding it to the mix. Sauté the spinach briefly to remove excess water. This step helps keep the dish from getting soggy. This chicken bake pairs well with many sides. Here are some tasty options: - Garlic bread - A fresh green salad - Steamed broccoli - Rice or quinoa - Roasted vegetables These sides add flavor and balance to the meal. Enjoy your cooking! You learned about the main ingredients for a tasty Spinach Artichoke Chicken Bake. We discussed options for fresh and frozen items, and how to add more flavor. The step-by-step guide made baking easy, and I shared tips to avoid mistakes. You can also try fun variations, like vegetarian options or creamy sauces. Finally, we covered storage tips to keep your dish fresh. Use these insights to create a dish your family will love. Enjoy cooking!

Spinach Artichoke Chicken Bake

A creamy and cheesy chicken bake with spinach and artichokes, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup frozen spinach, thawed and drained
  • 1 cup canned artichoke hearts, drained and roughly chopped
  • 1 cup cream cheese, softened
  • 1 2 cup sour cream
  • 1 cup mozzarella cheese, shredded
  • 1 2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
  • In a large bowl, combine the softened cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, and a pinch of salt and pepper. Mix until smooth and creamy.
  • Fold in the drained spinach and chopped artichokes until evenly combined.
  • In the prepared baking dish, layer the chicken breasts side by side. Season both sides of the chicken with salt and pepper.
  • Spread the spinach and artichoke mixture evenly over the chicken breasts, ensuring they are fully covered.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
  • Remove the foil and bake for an additional 10-15 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the top is bubbly and golden brown.
  • Once baked, allow to cool for a few minutes before garnishing with fresh chopped parsley.

Notes

Serve with garlic bread or a refreshing salad for a complete meal.
Keyword artichoke, bake, cheesy, chicken, spinach